I've made several batches of red chili sauce, and I've picked up a few tips along the way that I’m going to share with you. Making this sauce from powder is highly pleasant, and takes simple ingredients! Use the chili powder that the majority of people keep on hand instead of the laborious process of preparing dried chili pods. Additionally, preparing chili sauce at home will fill your house with the lovely aroma of chili, just like receiving a big hug from your grandmother! I created this recipe specifically to use red chili powder to make the most delectable and flavorful batch of red chili sauce. Many recipes call for onion and garlic powders, but raw onion and garlic have a far richer flavor because (according to science) browning foods in hot pans has the "Maillard" effect, which deepens and intensifies the flavor. During my research for this article, I also came across a few recipes that called for raw flour but didn't simmer it long enough to eliminate the taste of raw flour. That should never be done because it will make your sauce taste bitter.
WHEN MAKING RED CHILE SAUCE FROM POWDER, WHAT CHILI (OR CHILE) POWDER IS BEST?In the world, there are as many different kinds of chili peppers as there are chili powders. Your choice of chili powder will affect the flavor of your homemade chili sauce. Consider your personal preferences when choosing a chili powder, such as if you want it mild, medium, or hot. This is crucial to take into account because you won't be able to enjoy your chili sauce very much if it is TOO HOT. Scoville heat units are used to gauge the "hot" of chili peppers (SHU). Bell peppers, which essentially contain no capsaicin, would have a Scoville rating of 0. Commercially available chili powders are distributed throughout the nation and range in SHU from 500 to 1500, which is mild to medium heat. I cook with mild Red Hatch chili powder. I appreciate that I can purchase it directly from the business in mild, medium, or hot so I know exactly what I'm receiving and the flavor is fantastic. The interior ribs or veins of chili peppers—ironically, NOT the seeds—contain a substance called capsaicin, which is what gives them their heat. When the chilies are handled, the seeds rub up against the ribs and frequently become coated with capsaicin, making them also "hot."
An intriguing chemical is a capsaicin. When consumed (or in contact with ANY tissue), it deceives the brain into believing that it is burning you, triggering a similar response in our bodies as if we had touched a hot stove. Even endorphins are released as we perspire and our heart rate rises. Many people adore chili peppers and relish the spiciness of spicy foods because of the endorphin component (endorphins make us feel good). HOW CAN RED CHILE SAUCE BE MADE LESS BITTER?People frequently lament the bitter flavor of their homemade red chili sauce created from powder. Red chili sauce's bitterness will be eliminated by adding honey and sweet onion to the recipe, which will also increase the flavor's complexity. To get rid of bitter flavors, make sure the flour is cooked for a couple of minutes before adding water or broth. Every time I make a batch of red chili sauce (about 3 cups of sauce), I add a small amount of honey or agave nectar (about a tablespoon) to offset the slightly bitter flavor that results from creating chili sauce with powder. Additionally, replacing the onion powder in your recipe with cooked, chopped sweet onions will help balance out the bitterness. WHAT PURPOSE DOES NEW MEXICO CHILI POWDER SERVE?
Red chili sauce and red enchilada sauce are the two main dishes that New Mexicans cook with New Mexico chili powder. But of course, you may use it in any way that takes your fancy in the kitchen, whether it be to flavor a pot of chili stew (the kind that Texans adore with beans) or to incorporate it into a hot rub for grilling meat. I adore rubbing a blend of herbs and green chili powder all over my steaks before grilling them. It's my go-to ingredient for delicious steak! Famous New Mexico chili powder, commonly known as "chili," has a distinctive flavor from the typical "chili powder" mixture that most people buy at the supermarket. Most grocery stores sell chili powder, which is a blend of chili powder and other spices like cumin and garlic powder. The only ingredient in New Mexico chili powders is dried and powdered chili pods. When making chili sauce at home, the majority of people (including myself) add broth, cumin, onion, garlic, and other herbs and spices. Some chili purists just use powder and water to prepare their sauce because they feel that the other flavors overpower the chili. New Mexico chilies are well-known among fans of chili peppers for having a distinctive yet delectable flavor. The state's most well-known chili pepper growing regions are the little villages of Hatch and Chimayo. The chili has a unique flavor because of the soil and climate in those locations.
Everywhere you look, you can find chili powder containers that are typically a blend of many dried red chilies, including paprika, cayenne, and other red chili kinds that aren't native to New Mexico. Different brands will offer unique mixtures that aren't usually identified in the back's ingredients list. IS RED CHILE SAUCE SUITABLE FOR ENCHILADAS? Undoubtedly, yeah! Simple red chili sauce is used to make some of the tastiest enchiladas. You're out of enchilada sauce in cans. No issue! Simply prepare this red chili powder sauce and use it in its place. Add a few spoonfuls of tomato sauce and a splash of vinegar to your homemade sauce to make it taste more like store-bought red enchilada sauce. Because commercial red chili sauce is produced with tomato and vinegar to balance the pH so it would be shelf-stable in a can and still taste excellent, it has a distinct flavor to handmade red chili sauce. It is dangerous to can red chili sauce on its own. Keep in mind that, like ketchup, red chili sauce is a condiment. You can use it to change or improve the flavor of food. It's not something you simply eat by yourself. (However, I wouldn't rule out the possibility that some individuals would simply eat chili sauce by itself.)Ingredients for red chili sauce from powder:
- 1 more tablespoon plus 1/4 cup of vegetable oil or leftover bacon drippings
- 1/2 cup chopped sweet yellow onion
- minced or pressed using a garlic press, 3 garlic cloves
- Chipotle chili powder, 1 sprinkle
- 1 teaspoon dried oregano from Mexico
- 1/8 teaspoon cumin powder
- 1/8 teaspoon coriander powder
- 2 tablespoons of regular flour
- 12 cups of powdered New Mexico Hatch red chiles
- 2 and a half cups of beef or chicken broth
- Honey, 1 tablespoon (can also use agave nectar)
INSTRUCTIONS:
- Place a sizable skillet over medium heat and warm up 1/4 cup of vegetable or bacon fat. Include the onion (it should sizzle when added). Between 5 and 10 minutes, frequently stir the onion until it is translucent and barely browned. Add salt, oregano, cumin, coriander, and oregano to the mixture. For an additional two minutes, cook while stirring frequently.
- Sprinkle the flour over the pan's contents after adding the extra oil or bacon drippings. Cook for two more minutes while stirring. Add the red chili powder at this point, then whisk in the broth gradually while scraping up any browned bits that may have remained on the pan's bottom.
- Bring to a boil by increasing the heat to medium-high. The sauce should be thick enough to "nape" (or stick) to a spoon after about 20 minutes of simmering at a low temperature after it has reached a boil. Serve hot sauce immediately or move on to step 4, which is optional.
- *Optional* Carefully ladle or pour the red chili sauce into a blender to make a puree. To allow steam to escape, remove the stopper from the blender lid's center, which is typically there. Put the blender's lid on, then use a kitchen towel to cover the opening. Puree the sauce in the blender.
NOTES: It is not necessary to go to the extra effort of pureeing your red chili sauce, but I am aware that many people choose a smooth red chili sauce over a chunky green chili sauce. If you use powdered onion and garlic in place of the actual thing to avoid having to purée the sauce, this dish won't taste as wonderful. Of course, it's your decision.